Broken Earth Estate Merlot pairing recipe

Grilled Lamb Chops Gorgonzola Crusted


• 1/4 cup extra-virgin olive oil
• 1 tablespoon freshly cracked black pepper, plus more for bread crumbs
• 1 tablespoon sea salt
• 2 tablespoons freshly chopped oregano leaves
• 2 racks lamb rib chops, frenched
• 3/4 cup crumbled Gorgonzola
• 1/2 cup Italian bread crumbs
• 2 tablespoons minced garlic
• 1 tablespoon freshly chopped cilantro leaves


Preheat the grill over medium heat. In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well.

In a separate bowl, add the cheese, bread crumbs, garlic, cilantro and a pinch of black pepper. Mix gently.

Remove the chops from the marinade and arrange them on the grill. Grill for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving platter and serve. Serves 4 to 6.

WC_Feb_2014_Broken_Merlot_bottleBroken Earthmellow
Estate Merlot Sauvignon
Paso Robles, CA

“The resulting wine opens with ripe berry fruit with a hint of tobacco leaf and ‘cigar-box’ notes. The palate is rich and the finish is quite firm but balancing. There are underlying characters of dark cherry with some green coffee bean, emulating the great Bordeaux wines of the Right Bank. This wine will ChrisCameronlook more intense than most Californian Merlots with the structure of a more ‘international’ style. A fabulous food wine, it will go a long way to restore consumers’ faith in the variety.” – Chris Cameron

Winemaker: Chris Cameron
Appellation: Paso Robles, CA
Varietal Blend:  100% Merlot
Analysis: 13.51% alc/vol

Broken Earth Estate Cabernet pairing recipe

Sticky 5-spice Short Ribsspicy-short-ribs


• 1 1/2 cups dry sherry or Shaoxing wine (Chinese rice wine)
• 1/2 cup oyster sauce
• 1/3 cup packed light brown sugar
• 2 1/2 pounds short ribs, English cut
• 1 tablespoon kosher salt
• 2 teaspoons five-spice powder
• 1 tablespoon vegetable oil
• 6 medium garlic cloves, smashed
• 1-inch piece ginger, sliced
• 1 small serrano or Thai bird chile, or jalapeño pepper, halved


Heat the oven to 350° F and arrange a rack in the middle. Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.

Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.

Remove ribs to a plate and set aside. Discard all but one tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.  Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes. Serves 3 to 4.  Recipe compliments of Aida Mollenkamp, Food Network.

WC_Feb_2014_Broken_Cab_bottleBroken Earth
Estate Cabernet Sauvignon
Paso Robles, CA

Bold_sticker“This lush Cabernet Sauvignon offers densely concentrated fruit flavors supported by sweet vanillin spice. Classic flavors of black cherry, cassis and aromas of cocoa and sandalwood make this wine inviting and easy to enjoy. Grilled meats with rich wild mushroom paella pair wonderfully with this wine. We hope our efforts provide you the reward of a wonderful glass of wine at a tremendous value.” – Chris Cameron

Winemaker: Chris Cameron
Appellation: Paso Robles, CA
Varietal Blend:  100% Cabernet Sauvignon
Analysis: 13.7% alc/vol